 |
|
|
|
 |
|
 |
| |
| Home -> [Digestion, Lacto] -> [Santa fe hominy (lacto) Recipe] |
Santa fe hominy (lacto)
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Digestion, Lacto |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| tbsp | Broth of your choice (this | | | Is for sauteing) | | 2
| | Garlic cloves minced | | 1 1/2
| cup | (6oz/185g) chopped red | | | (spanish) onions | | 2
| | 15 oz (470g) cans hominy | | | Rinsed and drained | | 3
| large | Ripe tomatoes, diced | | 2
| | Poblano chilies, roasted | | | Peeled, cored, seeded and | | | Diced | | 1
| | Jalapeno chili, seeded and | | | Minced | | 1
| cup | (4 oz/125g) grated monterey | | | Jack cheese (try using NF | | | Cheese) |
|
Procedures:
| 1 | Saute in a large heavy skillet when hot add the garlic and onions: cook, stirring, over medium heat until the onions are translucent. | | 2 | Stir in the hominy, tomatoes and chilies; cover and simmer over low heat for about 15 minutes, or until all the ingredients are blended and the vegetables are tender. | | 3 | Remove and cover and sprinkle the cheese over the hominy. | | 4 | Stir just until the cheese is melted and serve immediately |
|
|
|
|
|
|
|
|
|
|
